Best Scallop Shrimp Sausage Jambalaya Recipes

Shrimp, Scallop and Sausage Jambalaya image

Provided by SoChic

Categories Cajun

Time P1DT1h25m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1/4 teaspoon black pepper, ground
1 (28 ounce) can whole tomatoes
1 medium onion, chopped
1 medium celery rib, chopped
1 medium red pepper, seeded and chopped
1 cup long-grain rice
2 garlic cloves, minced
1 1/2 cups tomato juice
1 cup bottled clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces andouille sausages or 8 ounces smoked sausage
8 ounces medium shrimp
8 ounces scallops (halved if large)

Steps:

In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9

Scallop, Shrimp, & Sausage Jambalaya image

Provided by CJAY8248

Categories Easy

Time 6h20m

Yield 1 crockpot, 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 medium red bell pepper, chopped
1 cup rice (Uncle Ben's Converted, long grain)
2 garlic cloves, minced
1 (15 ounce) can tomatoes, undrained
1 (8 ounce) bottle clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces andouille sausages, cut into 1/2-inch slices
8 ounces medium shrimp, peeled
8 ounces scallops, halved if large

Steps:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.

Nutrition Facts : Calories 411.6, Fat 16.4, SaturatedFat 4.5, Cholesterol 92.1, Sodium 954.8, Carbohydrate 40.1, Fiber 2.5, Sugar 5.7, Protein 24.9